Sweet oatmeal ain't got nothing on this super hearty, highly breakfastable, turmeric-tinged savory lentils 'n' oats. Inspired by fada ni khichdi—a savory porridge made with lentils and cracked wheat—this morning powerhouse replaces the cracked wheat with steel-cut oats. Simply flavored with Lakadong Turmeric and a few cracks of Aranya Pepper (the piperine in the pepper aids in the digestion of the curcumin in the turmeric), this golden bowlful is topped with a garlicky, curry leaf tadka studded with cumin and black mustard seeds.
This recipe makes about two quarts. If you are a smaller household, the recipe can easily be halved. However, as a household of two, I always make a full batch of the oatmeal and keep it in the fridge for a week's worth of cozy breakfasts. That way all I have to do is heat up an individual portion (I like to thin it out with a little water if it is too thick) and prepare a little batch of tadka for the top.